IT202000031427A1 - PROCEDURE FOR THE MANUFACTURING OF A VEGETABLE-BASED SAUSAGE - Google Patents
PROCEDURE FOR THE MANUFACTURING OF A VEGETABLE-BASED SAUSAGE Download PDFInfo
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- IT202000031427A1 IT202000031427A1 IT102020000031427A IT202000031427A IT202000031427A1 IT 202000031427 A1 IT202000031427 A1 IT 202000031427A1 IT 102020000031427 A IT102020000031427 A IT 102020000031427A IT 202000031427 A IT202000031427 A IT 202000031427A IT 202000031427 A1 IT202000031427 A1 IT 202000031427A1
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- extrusion
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- 238000000034 method Methods 0.000 title claims description 28
- 235000013580 sausages Nutrition 0.000 title claims description 25
- 238000004519 manufacturing process Methods 0.000 title claims description 10
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- 235000013311 vegetables Nutrition 0.000 claims description 34
- 238000002360 preparation method Methods 0.000 claims description 18
- 238000001125 extrusion Methods 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 14
- 238000005096 rolling process Methods 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 6
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
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- 238000001035 drying Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 240000001592 Amaranthus caudatus Species 0.000 claims description 2
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 2
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- 244000045195 Cicer arietinum Species 0.000 claims description 2
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 2
- 240000009226 Corylus americana Species 0.000 claims description 2
- 235000001543 Corylus americana Nutrition 0.000 claims description 2
- 235000007466 Corylus avellana Nutrition 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
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- 244000020551 Helianthus annuus Species 0.000 claims description 2
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- 240000007049 Juglans regia Species 0.000 claims description 2
- 235000009496 Juglans regia Nutrition 0.000 claims description 2
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims description 2
- 244000043158 Lens esculenta Species 0.000 claims description 2
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- 229920002774 Maltodextrin Polymers 0.000 claims description 2
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- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000020224 almond Nutrition 0.000 claims description 2
- 235000012735 amaranth Nutrition 0.000 claims description 2
- 239000004178 amaranth Substances 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
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- 229920002647 polyamide Polymers 0.000 claims description 2
- 229920000642 polymer Polymers 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 239000003381 stabilizer Substances 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 235000020234 walnut Nutrition 0.000 claims description 2
- 239000012138 yeast extract Substances 0.000 claims description 2
- 238000003780 insertion Methods 0.000 claims 1
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- 238000006243 chemical reaction Methods 0.000 description 3
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- 230000008859 change Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000011885 synergistic combination Substances 0.000 description 2
- 235000003563 vegetarian diet Nutrition 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
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- 235000012631 food intake Nutrition 0.000 description 1
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- 238000000227 grinding Methods 0.000 description 1
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- 229920002521 macromolecule Polymers 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
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- 235000007628 plant based diet Nutrition 0.000 description 1
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- 235000021135 plant-based food Nutrition 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
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- 235000020806 vegan diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Manufacturing & Machinery (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
Descrizione di Brevetto per Invenzione Industriale avente per titolo: ?PROCEDIMENTO PER LA FABBRICAZIONE DI UN INSACCATO A BASE VEGETALE?. Description of Patent for Industrial Invention entitled: ?PROCEDURE FOR MANUFACTURING A VEGETABLE-BASED SAUSAGE?.
DESCRIZIONE DESCRIPTION
La presente invenzione si riferisce ad un procedimento per la fabbricazione di un insaccato a base vegetale. The present invention refers to a process for manufacturing a vegetable-based sausage.
Negli ultimi anni la dieta vegetariana e vegana si sta profondamente diffondendo in tutto il mondo, interessando un numero sempre pi? crescente di consumatori. In recent years, the vegetarian and vegan diet is spreading all over the world, affecting an increasing number of people. growing number of consumers.
Spesso alla base di tali diete vi sono ragioni salutistiche. Infatti, molti studi dimostrano che il consumo di carne, specialmente quella rossa, possa essere un pericolo per la salute e dannosa per l?ecosistema. There are often health reasons behind these diets. In fact, many studies show that the consumption of meat, especially red meat, can be a health hazard and harmful to the ecosystem.
Le implicazioni etiche, ecosistemiche ed ambientali del processo di conversione da una dieta carnivora ad una a base vegetale comportano un vero e proprio cambiamento dei consumi alimentari generali. The ethical, ecosystemic and environmental implications of the conversion process from a carnivorous diet to a plant-based one involve a real change in general food consumption.
Per altro, tale conversione ? stata consigliata anche dall?IPCC (Intergovernmental Panel of Climate Change) che ha suggerito all?Organizzazione delle Nazioni Unite una conversione da una alimentazione tipicamente carnivora ad un?alimentazione a base vegetale al fine di contribuire al miglioramento climatico. Moreover, this conversion? It was also recommended by the IPCC (Intergovernmental Panel of Climate Change) which suggested to the United Nations Organization a conversion from a typically carnivorous diet to a plant-based diet in order to contribute to climate improvement.
Analogamente, numerose riviste mediche e scientifiche sono concordi nel confermare che nutrirsi principalmente di alimenti vegetali sia la soluzione ottimale per tutelare il proprio organismo. Similarly, numerous medical and scientific journals agree in confirming that eating mainly plant foods is the optimal solution to protect one's body.
Inoltre, vi ? una sempre pi? profonda attenzione nei confronti dell?ambiente, per questo il vegetarianismo non va visto come una dieta nel senso stretto del termine, ma come un?ideologia seguita per la salvaguardia degli animali e la protezione dell?ecosistema. Furthermore, there is one more and more deep attention towards the environment, for this reason vegetarianism should not be seen as a diet in the strict sense of the term, but as an ideology followed for the protection of animals and the protection of the ecosystem.
In questo contesto, ? particolarmente sentita l?esigenza di formulare e fabbricare alimenti a base vegetale aventi palatabilit? e consistenza in grado di soddisfare i consumatori sia dal punto di vista nutrizionale che organolettico. In this context, ? the need to formulate and manufacture plant-based foods having palatability? and consistency able to satisfy consumers both from a nutritional and organoleptic point of view.
A questo proposito, con particolare riferimento alla fabbricazione di insaccati a base vegetale, attualmente in commercio, ? doveroso puntualizzare che questa tipologia di alimenti presenta numerosi inconvenienti legati alla consistenza ed alla palatabilit? degli stessi, risultando spesso insoddisfacenti per i consumatori. In this regard, with particular reference to the manufacture of vegetable-based sausages, currently on the market, ? It is necessary to point out that this type of food has numerous drawbacks related to the consistency and palatability. of the same, often resulting unsatisfactory for consumers.
Il compito principale della presente invenzione ? quello di escogitare un procedimento per la fabbricazione di un insaccato a base vegetale che consenta di soddisfare le esigenze dei consumatori dal punto di vista nutrizionale e della palatabilit?. The main task of the present invention ? that of devising a process for the manufacture of a vegetable-based sausage that allows to satisfy the needs of consumers from a nutritional and palatability point of view.
All?interno di questo compito, uno scopo del presente trovato ? quello di escogitare un procedimento per la fabbricazione di un insaccato a base vegetale che presenti la medesima consistenza e il medesimo gusto degli insaccati di origine animale, in particolare stagionati ed essiccati. Within this aim, an object of the present invention is that of devising a process for the manufacture of a vegetable-based sausage which has the same consistency and the same taste as sausages of animal origin, in particular seasoned and dried.
Altro scopo del presente trovato ? quello di escogitare un procedimento per la fabbricazione di un insaccato a base vegetale che consenta di superare i menzionati inconvenienti della tecnica nota nell?ambito di una soluzione semplice, razionale, di facile ed efficace impiego e dal costo contenuto. La presente invenzione si riferisce ad un procedimento per la fabbricazione di un insaccato a base vegetale. Another object of the present invention ? that of devising a process for manufacturing a vegetable-based sausage which allows the aforementioned drawbacks of the prior art to be overcome within the ambit of a simple, rational, easy and effective solution to use and with a low cost. The present invention refers to a process for manufacturing a vegetable-based sausage.
Si specifica che nell?ambito della presente trattazione con l?espressione ?insaccato a base vegetale? si fa riferimento ad un impasto consistente in uno o pi? ingredienti di origine vegetale inserito all?interno di un budello di origine vegetale o sintetica e privo di ingredienti e/o componenti di origine animale. It is specified that in the context of this discussion with the expression ?vegetable-based sausage? does it refer to a dough consisting of one or more? ingredients of vegetable origin inserted inside a casing of vegetable or synthetic origin and free of ingredients and/or components of animal origin.
Preferibilmente, il suddetto impasto comprende una base di estruso vegetale High Moisture Wet Extrusion (HMWE). Preferably, the aforementioned dough comprises a base of High Moisture Wet Extrusion (HMWE) vegetable extruded product.
In altre parole, l?insaccato a base vegetale in accodo con il presente trovato ? un insaccato vegano. In other words, the vegetable-based sausage according to the present invention is a vegan sausage.
Preferibilmente, la farina ? scelta dall?elenco comprendente: farina di lenticchie, farina di ceci, farina di fagioli, farina di piselli, farina di lupini, farina di mais, farina di mandorle, farina di noci, farina di nocciole, farina di arachidi, farina di riso, farina di soia, farina di quinoa, farina di miglio, farina di tapioca, farina di amaranto, farina di girasole. Preferably, the flour ? choice from the list including: lentil flour, chickpea flour, bean flour, pea flour, lupine flour, corn flour, almond flour, walnut flour, hazelnut flour, peanut flour, rice flour, soy flour, quinoa flour, millet flour, tapioca flour, amaranth flour, sunflower flour.
Preferibilmente, la suddetta farina vegetale presenta una frazione proteica presente in una concentrazione in peso, valutata rispetto al peso complessivo dell?impasto, superiore al 15%. Preferably, the aforementioned vegetable flour has a protein fraction present in a concentration by weight, evaluated with respect to the overall weight of the dough, higher than 15%.
Vantaggiosamente, la suddetta farina vegetale presenta una frazione proteica presente in una concentrazione in peso, valutata rispetto al peso complessivo dell?impasto, superiore al 40%. Advantageously, the aforementioned vegetable flour has a protein fraction present in a concentration by weight, evaluated with respect to the overall weight of the dough, higher than 40%.
Si specifica che nell?ambito della presente trattazione con l?espressione ?frazione proteica? si fa riferimento alla concentrazione in peso delle proteine in essa contenuta. It is specified that in the present discussion with the expression ?protein fraction? reference is made to the concentration by weight of the proteins contained in it.
In accordo con una preferita forma di realizzazione del procedimento secondo il trovato, quest?ultimo comprende la fornitura di almeno due farine di origine vegetale. In accordance with a preferred embodiment of the process according to the invention, the latter comprises the supply of at least two flours of vegetable origin.
Tuttavia, non si esclude dall?ambito della presente trattazione che il procedimento comprenda la fornitura di tre, quattro, cinque, etc. farine di origine vegetale. However, it is not excluded from the scope of this discussion that the procedure includes the supply of three, four, five, etc. flours of vegetable origin.
A seguire, il procedimento comprende una fase di miscelazione delle farine vegetali con acqua ad ottenere un impasto. Subsequently, the process comprises a step of mixing the vegetable flours with water to obtain a dough.
Preferibilmente, l?acqua ? presente in una concentrazione in peso, valutata rispetto al peso complessivo dell?impasto, compresa tra il 40% e il 70%. Preferably, the water? present in a concentration by weight, evaluated with respect to the total weight of the dough, between 40% and 70%.
Nel dettaglio, le farine e l?acqua vengono inserite all?interno di un miscelatore mediante mezzi di introduzione del tipo di una tramoggia o di una coclea. In detail, the flours and water are introduced into a mixer by means of introduction such as a hopper or an auger.
A questo punto, il procedimento comprende una fase di estrusione dell?impasto atto ad ottenere un preparato estruso, in cui la fase di estrusione ? eseguita ad una temperatura superiore a 50?C. At this point, the process comprises a step of extruding the dough suitable for obtaining an extruded preparation, in which the extrusion step is performed at a temperature above 50?C.
La fase di estrusione presenta una temperatura crescente compresa tra 50?C e 200?C. The extrusion phase has an increasing temperature between 50°C and 200°C.
La fase di estrusione ? eseguita mediante un estrusore alimentare, preferibilmente un estrusore bivite. The extrusion stage? performed by means of a food extruder, preferably a twin-screw extruder.
Nel dettaglio, la fase di estrusione ? eseguita mediante un estrusore configurato in modo tale da consentire l?estrusione dell?impasto a temperature gradualmente crescenti. In detail, the extrusion phase? performed using an extruder configured in such a way as to allow the extrusion of the dough at gradually increasing temperatures.
Successivamente alla fase di estrusione, il procedimento comprende una fase di laminazione del preparato estruso. Subsequently to the extrusion step, the process comprises a step of lamination of the extruded preparation.
La fase di laminazione comprende un passo di raffreddamento del preparato estruso ad una temperatura inferiore a 130?C. The rolling step comprises a step of cooling the extruded preparation to a temperature lower than 130°C.
Vantaggiosamente, il passo di raffreddamento comprende una temperatura compresa tra 130?C e i 50?C. Advantageously, the cooling step comprises a temperature between 130°C and 50°C.
Pi? nel dettaglio, la fase di laminazione viene eseguita per mezzo di un laminatore alimentare disposto, rispetto alla direzione di avanzamento del preparato estruso, a valle dell?estrusore. Pi? in detail, the rolling step is performed by means of a food laminator located downstream of the extruder with respect to the direction of advance of the extruded preparation.
La sinergica combinazione tra la temperatura crescente a cui ? sottoposto l?impasto durante la fase di estrusione con la temperatura decrescente a cui ? sottoposto il preparato estruso durante la fase di laminazione consente la ristrutturazione delle macro-molecole proteiche di quest?ultimo. The synergistic combination between the increasing temperature at which ? subjected the dough during the extrusion phase with the decreasing temperature at which? subjected the extruded preparation during the lamination phase allows the restructuring of the protein macro-molecules of the latter.
Pi? nel dettaglio, la variazione di temperatura a cui ? sottoposto il preparato estruso passando dalla fase di estrusione alla fase di laminazione consente di ottenere consistenza e densit? del tutto analoghe a quelle di preparati di origine animale impiegati per la preparazione di insaccati. Pi? in the detail, the variation of temperature to which ? subjected the extruded preparation passing from the extrusion phase to the lamination phase allows to obtain consistency and density? completely similar to those of preparations of animal origin used for the preparation of sausages.
Successivamente alla fase di laminazione, il procedimento comprende una fase di riduzione in pezzi del preparato estruso. Subsequently to the rolling step, the process comprises a step of reducing the extruded preparation into pieces.
Preferibilmente, la fase di riduzione in pezzi comprende la macinazione e/o il taglio del preparato estruso tramite i macchinari comunemente utilizzati nel settore carneo. Preferably, the step of reducing into pieces comprises grinding and/or cutting of the extruded preparation using machinery commonly used in the meat sector.
A seguire, il procedimento comprende una fase di miscelazione del preparato estruso con uno o pi? ingredienti scelti dall?elenco comprendente: grassi di origine vegetale, aromi sintetici, aromi naturali, acqua, estratti di lievito, maltodestrine, addensanti, fibre vegetali, coloranti naturali e/o sintetici, conservanti, verdure, verdure liofilizzate, verdure disidratate, spezie, sali, stabilizzanti, enzimi, fermenti lattici o altri batteri non gasogeni. Subsequently, the process comprises a step of mixing the extruded preparation with one or more? ingredients chosen from the list including: fats of vegetable origin, synthetic flavourings, natural flavourings, water, yeast extracts, maltodextrins, thickeners, vegetable fibres, natural and/or synthetic colourings, preservatives, vegetables, freeze-dried vegetables, dehydrated vegetables, spices, salts, stabilizers, enzymes, lactic ferments or other non-gas-producing bacteria.
A questo punto, il procedimento comprende una fase di inserimento del preparato estruso in un budello atto ad ottenere un insaccato. At this point, the method comprises a step of inserting the extruded preparation into a casing suitable for obtaining a sausage.
Preferibilmente, il budello ? realizzato almeno in parte in almeno uno tra: alginato di sodio, cellulosa, poliammide, o polimeri. Preferably, the gut? made at least in part of at least one of: sodium alginate, cellulose, polyamide, or polymers.
Vantaggiosamente, il budello ? privo di ingredienti e/o componenti di origine animale. Advantageously, the gut? free from ingredients and/or components of animal origin.
La fase di inserimento del preparato estruso all?interno del budello ? eseguita mediante un dispositivo spintore. The phase of inserting the extruded preparation inside the casing? performed using a pusher device.
Inoltre, l?insaccato a base vegetale in accordo con il presente trovato ? privo di glutine. Furthermore, the vegetable-based sausage according to the present invention is gluten free.
A questo punto, il procedimento comprende una fase di stagionatura dell?insaccato. At this point, the procedure includes a curing phase of the sausage.
Preferibilmente, la fase di stagionatura comprende almeno un passo di stufatura dell?insaccato che viene eseguito ad una temperatura compresa tra 20?C e 40?C. Preferably, the seasoning step comprises at least one step of stewing the sausage which is carried out at a temperature ranging from 20°C to 40°C.
Inoltre, la fase di stagionatura comprende un passo di asciugatura dell?insaccato. Furthermore, the seasoning phase includes a drying step of the sausage.
Preferibilmente, il passo di asciugatura ? eseguito ad una temperatura compresa tra i 15?C ed i 35?C ad una percentuale di umidit? compresa tra 50% a 90%. Preferably, the drying step ? performed at a temperature between 15?C and 35?C at a percentage of humidity? between 50% and 90%.
Preferibilmente, il passo di asciugatura presenta una durata compresa tra 2 e 15 giorni. Preferably, the drying step has a duration of between 2 and 15 days.
Infine, la fase di stagionatura comprende un passo di conservazione dell?insaccato. Finally, the seasoning phase includes a step of preservation of the sausage.
Il passo di conservazione ? eseguito ad una temperatura inferiore a 20?C. Inoltre, il passo di conservazione presenta una durata superiore a 15 giorni. Si ? in pratica constatato come l?invenzione descritta raggiunga gli scopi proposti. The conservation step ? performed at a temperature below 20?C. Furthermore, the retention step has a duration of more than 15 days. Yup ? in practice it has been observed that the described invention achieves the proposed aim and objects.
Si sottolinea che il particolare accorgimento di prevedere la sinergica combinazione tra un repentino innalzamento della temperatura durante la fase di estrusione con un altrettanto repentino abbassamento della temperatura stessa durante la fase di laminazione consente di ottenere un insaccato di origine vegetale presentante consistenza e palatabilit? analoghi agli insaccati di origine animale. It should be emphasized that the particular trick of providing for the synergistic combination between a sudden increase in temperature during the extrusion phase with an equally sudden decrease in the temperature itself during the rolling phase allows to obtain a sausage of vegetable origin presenting firmness and palatability similar to sausages of animal origin.
Claims (10)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102020000031427A IT202000031427A1 (en) | 2020-12-18 | 2020-12-18 | PROCEDURE FOR THE MANUFACTURING OF A VEGETABLE-BASED SAUSAGE |
| EP21844395.0A EP4262425A1 (en) | 2020-12-18 | 2021-12-17 | Process for making a plant-based sausage |
| PCT/IB2021/061947 WO2022130329A1 (en) | 2020-12-18 | 2021-12-17 | Process for making a plant-based sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102020000031427A IT202000031427A1 (en) | 2020-12-18 | 2020-12-18 | PROCEDURE FOR THE MANUFACTURING OF A VEGETABLE-BASED SAUSAGE |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| IT202000031427A1 true IT202000031427A1 (en) | 2022-06-18 |
Family
ID=74759415
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT102020000031427A IT202000031427A1 (en) | 2020-12-18 | 2020-12-18 | PROCEDURE FOR THE MANUFACTURING OF A VEGETABLE-BASED SAUSAGE |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP4262425A1 (en) |
| IT (1) | IT202000031427A1 (en) |
| WO (1) | WO2022130329A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017153930A1 (en) * | 2016-03-09 | 2017-09-14 | Tereos Starch & Sweeteners Belgium | A highly nutritious proteinaceous meat analogue having an improved texture and an extended shelf-life |
| WO2018011786A1 (en) * | 2016-07-10 | 2018-01-18 | Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. | Chickpea protein concentrate |
| US20200060310A1 (en) * | 2016-04-14 | 2020-02-27 | Mycotechnology, Inc. | Myceliated vegetable protein and food compositions comprising same |
| WO2020092306A1 (en) * | 2018-10-29 | 2020-05-07 | Mycotechnology, Inc. | Myceliated vegetable protein and food compositions comprising same |
-
2020
- 2020-12-18 IT IT102020000031427A patent/IT202000031427A1/en unknown
-
2021
- 2021-12-17 WO PCT/IB2021/061947 patent/WO2022130329A1/en unknown
- 2021-12-17 EP EP21844395.0A patent/EP4262425A1/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017153930A1 (en) * | 2016-03-09 | 2017-09-14 | Tereos Starch & Sweeteners Belgium | A highly nutritious proteinaceous meat analogue having an improved texture and an extended shelf-life |
| US20200060310A1 (en) * | 2016-04-14 | 2020-02-27 | Mycotechnology, Inc. | Myceliated vegetable protein and food compositions comprising same |
| WO2018011786A1 (en) * | 2016-07-10 | 2018-01-18 | Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. | Chickpea protein concentrate |
| WO2020092306A1 (en) * | 2018-10-29 | 2020-05-07 | Mycotechnology, Inc. | Myceliated vegetable protein and food compositions comprising same |
Also Published As
| Publication number | Publication date |
|---|---|
| EP4262425A1 (en) | 2023-10-25 |
| WO2022130329A1 (en) | 2022-06-23 |
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